Ingredients
- 1 cup (250 mL) sifted cake-and-pastry flour
- 2/3 cup (150 mL) granulated sugar
- 1-1/4 tsp (6 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/3 cup (75 mL) butter, softened
- 1/3 cup (75 mL) milk
- 1 egg
- 1 tsp (5 mL) vanilla
- Pallor icing (or any white icing)
Steps
- In bowl, stir together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, egg and vanilla until combined. Beat on high speed for 2 minutes.
- Spoon into 6 well-greased 5-inch (12 cm) long ghost-shape pans or 12 small paper-lined muffin cups; bake in 350°F (180°C) oven for 20 minutes for ghosts, 17 minutes for cupcakes, or until tester comes out dean. Let cool in pan on rack for 10 minutes; remove from pan and let cool completely on rack. Spread with Pallor Icing.
- Let cool in pan on rack for 10 minutes; remove from pan and let cool completely on rack. Spread with Pallor Icing.
